Chocolate Mincemeat Palmiers

Chocolate Mincemeat Palmiers

These palmiers are a eloquent twist on the mince pie and are perfect for sharing at Christmas time.


  • 200g of puff pastry
  • 200g of mincemeat
  • 100g of icing sugar
  • 2 tsp ground cinnamon
  • 50g dark chocolate


  • Roll out the pastry out and spread a layer of Mincemeat across the top of the pastry leaving a 1cm gap around the edges
  • Grate a thin layer of dark chocolate on top of the mincemeat.
  • roll the pastry in from both end to form the palmier shape
  • Place in the freezer for 1 hour to become more firm
  •  Slice the palmiers from 5-7mm thick
  • Place on a baking tray and cook in a preheat oven at 180°C for 25 min or until golden brown
  • Mix the ground cinnamon with the icing sugar and dust over the top of the Palmiers.


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